Lemon Rosemary Chicken Skewers
This recipe makes 24 servings
|Per piece: about||-|
|total fat||3 g|
- Portion size: 24 pieces
Extra marinade combined with a spoonful of mayonnaise makes an excellent dipping sauce for these skewers.
- 4 4chicken cutletchicken cutlets, (1-1/4 lb/625 g)
- 3 tbsp 3tbspextra-virgin olive oil
- 2 tbsp 2tbspminced green oniongreen onions or fresh chives
- 4 tsp 4tspchopped fresh rosemary
- 2 tsp 2tspgrated lemon rind
- 1 tbsp 1tbsplemon juice
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
- 3 tbsp 3tbsplight mayonnaise
Line rimmed baking sheet with foil; grease foil and set aside.
Between plastic wrap, pound chicken to 1/4-inch (5 mm) thickness; cut crosswise into about twenty-four 1-inch (2.5 cm) wide strips.
In large bowl, whisk oil, green onions, rosemary, lemon rind and juice, salt and pepper for marinade. Remove 4 tsp (20 mL) to small bowl for dipping sauce.
Add chicken to marinade in large bowl; toss to coat. Weave strips onto each of 24 soaked 6-inch (15 cm) wooden skewers. Place on prepared pan; cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate for up to 2 hours.) Whisk mayonnaise into reserved marinade for dipping sauce; cover and refrigerate.
Broil skewers, 6 inches (15 cm) from heat, until no longer pink inside, 5 minutes. Serve with dipping sauce.
Source : Holiday Celebrations: 2007